Chef Andrew Bosi
Chef Andrew Bosi started cultivating his love of cooking while volunteering at a “from-scratch" hospital kitchen near his home in central Florida. He went on to attend the Culinary Institute of America, where a student trip to Italy sparked interest in his Italian heritage and ultimately his dedication to the art of fresh pasta. Post-graduation, he moved to NYC to refine his skills in kitchens including Lincoln Ristorante, Casa Apicii, Rebelle (1 Michelin Star), and TAK Room. Andrew is currently a sous chef at Rezdôra. His style of cooking seeks to showcase the craftsmanship of handmade pasta and elevate the comforting flavors of Italian cooking.